In a large mixing bowl, add in the cream cheese, blue cheese dressing, eggs, buffalo wing sauce, salt, celery and scallions, then mix until well combined.
Pour in the cauliflower rice, mix, then add in the chicken and mix well. Pour into a 9″ x 13″ baking casserole dish that’s been sprayed with nonstick spray. Sprinkle the cheddar cheese all over the top and bake 35-40 minutes or until the cheese is slightly golden.
Top with a drizzle of buffalo wing sauce, sliced celery and blue cheese crumbles and serve. Store leftovers in the fridge for a few days in an airtight container, or freeze.